Caesar Salad

I love a good Caesar salad, but even the best of them leave me feeling a bit sick afterwards. Determined to satisfy my cravings for this dish without the residual bellyache, I developed this recipe which is just as satisfying and creamy as the traditional version, but without the heaviness of a mayo-based dressing.

Since successfully creating a lighter dressing with greek yogurt, this Caesar salad recipe has become a staple weeknight meal at our place. Just as important as the dressing is the use of beautiful, crisp lettuce - buy your Bibb or romain lettuce fresh and locally, and keep the leaves super crunchy by soaking them in a sink full of icy cold water for 20-30 minutes before spinning or air-drying. I also think the salad is best when topped with a few soft to medium-boiled eggs, but if you prefer hard-boiled, that works, too.

Caesar Salad

1 tablespoon apple cider vinegar

1/4 cup olive oil

2 anchovies

1/4 cup freshly shredded Parmigiano Reggiano

1/2 tablespoon Dijon mustard

1/2 teaspoons Worcestershire sauce

2 tablespoons plain, full-fat greek yogurt

1 tablespoon freshly squeezed lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon fresh cracked pepper, plus more for serving

2 bunches Bibb or romain lettuce, washed, dried and roughly chopped or torn into large piece

4 medium-boiled eggs, peeled and halved

In a food processor, blend vinegar, olive oil, anchovies, Parmigiano Reggiano, mustard, Worcestershire sauce, yogurt, lemon juice, garlic, salt and pepper until smooth. In a large bowl, toss lettuce with dressing until evenly coated. Top with eggs and season with fresh cracked pepper. Serve immediately.